Baja Recipe

Prepare eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy. Set aside.

Cook omelette

Heat a 9–10-inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. Pour the beaten eggs into the skillet and let sit undisturbed for 20–30 seconds until edges begin to set. Using a rubber spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. When the surface is mostly set but still slightly wet on top (about 1–2 minutes), proceed to add fillings (see fillings section). Cook another 30–45 seconds until base is set but omelette remains tender.

Season and sear steak

While warming the skillet for the omelette, pat the 8 oz sirloin dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a separate heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 teaspoon neutral oil and place the steak in the pan. Sear 3-4 minutes without moving to develop a crust, then flip and cook another 3-4 minutes for medium-rare to medium depending on thickness. Adjust time +/- for desired doneness.

Rest and slice

Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips (about 1/4" thick). Keep warm while you finish omelette.

Prep vegetables

While the steak rests, finely dice 1/2 jalapeño (remove seeds for less heat), 1/2 roma tomato (remove seeds if desired), and 1/4 small yellow onion. Chop 1 tablespoon cilantro and set aside. Toss the jalapeño, tomato, and onion together.

Sweat vegetables (optional)

If you prefer the vegetables softened and slightly sweeter, heat a small skillet over medium, add 1/2 teaspoon neutral oil, then add the diced onion and jalapeño and cook 1-2 minutes until softened. Add the diced tomato and cook another 30 seconds to 1 minute to warm through. Remove from heat and drain any excess liquid before adding to the omelette.

Assemble fillings

When the omelette surface is mostly set, sprinkle the shredded 1 oz ghost pepper jack cheese evenly over one half of the omelette. Layer the sliced steak across the cheese, then scatter the prepared jalapeño/onion/tomato mixture and 1 tablespoon chopped cilantro over the steak. Drizzle 1 teaspoon sambal oelek in a few small dots over the fillings (adjust to heat preference).

Fold and finish

Use the spatula to fold the empty side of the omelette over the filled side, forming a crescent. Gently press and cook 30–60 seconds more to melt the cheese and warm the fillings. Tilt the pan and run the spatula underneath to ensure it isn't sticking.

Slide the omelette onto a warm plate. Add a small dollop (about 1 tablespoon) of sour cream on the side if using. Garnish with the reserved cilantro (1 teaspoon) and serve with a lime wedge; squeeze lime over the omelette just before eating to brighten flavors.